The Bitter Jamaican


Taking a look inside the cocktail book Left Coast Libations, in the chapter about the city of San Francisco, I found an interesting recipe of the bartender Yanni Kehagiaras called The Bitter End. Automatically, I needed to do it…but I wanted to make a twist on the rums…the recipe calls for a Flor de Caña Aged White 4 years rum, and I used the Rum Nation Jamaica White Pot Still.  Also, I changed the Angostura Bitters for a Jerry Thomas Own Decanter Bitters and the Velvet Falernum for Homemade Falernum. I doubled the amount of juices in the recipe.

Yes…that’s not 100% The Bitter End…is similar but different…for that reason, and to respect the original recipe, I made a change in the name.

I called it The Bitter Jamaican.

The bitter jamaican
  • 2oz Grapefruit juice
  • 1oz Lime juice
  • 1oz Falernum
  • 3 dashes The Bitter Truth Jerry Thomas Own Decanter Bitters
  • 2oz Rum Nation Jamaica White Pot Still
  • an ¼oz extra of The Bitter Truth Jerry Thomas Own Decanter Bitters (float)
  1. Stir all the ingredients except the bitter float in a tall glass with crushed ice.
  2. Add more glass to fill.
  3. Add the bitter float.


This post is also available in: Spanish


    • Oriol Elias says

      Well…the more similar rum is Wray&Nephew White Overproof.
      Both have similar flavor profile but I think Rum Nation is more sippable than Wray…Wary is 63% and Rum Nation is 57%…but I think you can sub it without problems.
      But if you have the chance…try the Rum Nation!!! 😉

  1. says

    Yea it`s like a light JWray in some way…the flavor profile but much less pronounced. Another rum that is like that is RumFire but that one is overproof. Also a very good rum!

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